Bitter Melon Potato Curry

This delicious Bitter Melon Potato Curry dish is the perfect way to enjoy the health benefits of bitter melon!

I love to eat bitter melon aka karela. I love these delicious veggies cooked in curries. It’s like cilantro, either you love it or you hate it. They look like a bumpy cucumber with a bitter taste that I somehow love.The fruit is popular in South Asian and Indian cuisines. This fruit is sold in Asian supermarkets here in the United States of America.

Growing up in Jamaica, we had a variety that yielded smaller fruits that were grown wild throughout the island. We grew up drinking the leaves of the plant as a blood cleanser. We would drink the leaves for about 5 days and then take a break.

As children, we ate the ripened fruit that was very sweet, unlike the bitter unripened fruit. I first saw the large variety when I moved to England and started cooking this unripened fruit after I became vegan living in New Jersey.

I have also had it sauteed and really enjoyed it. My hubby also loves it.

This unfamiliar vegetable is packed with a powerhouse of nutrition, it contains iron, calcium, phosphorus, vitamins A, C, B1, and B3, and, of course, fiber.

It has blood glucose-lowering properties and is a known mild laxative which may be helpful in a weight loss program.

It contains an anti-tumor agent. It has been found to be helpful for psoriasis, inhibit HIV infection and menstrual irregularities. It is used in countries such as Panama and Columbia for preventing and treating malaria.

See my lovely bitter melon plant growing

Persons who should not eat bitter melon include young children and those who suffer from low blood sugar (hypoglycemia).

I used a lot of potatoes to dilute the bitter taste, especially for those who are trying it for the first time.

Ingredients:

4 cups potatoes, chopped

1 medium bitter melon, chopped in small pieces

1 onion, chopped

2 cloves of garlic, minced

1 teaspoon turmeric

1 teaspoon coriander

1/2 teaspoon cumin

1/2 teaspoon cardamom

1 sprig thyme

1/2 cup coconut milk

1/4 cup water

1 teaspoon salt, or to taste

Chopped cilantro leaves for garnish

Directions:

Wash bitter melon, cut in half, discard seeds and soft tissues, then chop into small pieces. Add salt and set aside for 5 minutes(this helps remove bitterness). Rinse bitter melon pieces, drain and set aside. Heat oil or water in a large saucepan. Saute onion and garlic until onion is soft, about 4 minutes. Add turmeric, coriander, cumin, cardamom. Stir in bitter melon pieces, potatoes to coat. Add coconut milk, water, thyme, bring to a boil. Reduce to a simmer and cover saucepan, cook for 20 minutes or until potatoes are tender. Stir in sea salt and remove from heat. Garnish with cilantro leaves.

Bitter Melon:- i thought its only boiled and then you consume the juice, I have never thought i would eat it. i have just bought it and am going to blend it (juice only) then the other half i try to cook it. I hope it will lower my sugar level completely

Yeah, Pauline growing up in Jamaica most people use it as a tea but a small percentage cook with it. Make sure you don’t drink the juice continuously but take periodic breaks. It’s best to be under the care of a medical/naturopath while taking the juice.

We love bitter melon in the Philippines and often use it in making our dishes and we use salt as well to lessen that bitter taste. I haven’t tried using it in a curry and seeing this delicious dish, now I know I should! Pinned, too. :)

Mrs. Blackwood, I never would have thought that you made something with this herb (bitter melon). I would like to try this recipe. In Bahamas we have the cousin to this herb. All my life I was passing it and now I know. God Bless and much love!